Pecan Brie Brûlée

I ran across this recipe by Nadia Hussain and then I discovered her show on Netflix. I binged all the way through the series.

BY NADIYA HUSSAIN

4 servings

Ingredients

2 cups pecans

5 Tbl vegetable oil

4 tsp chile paste, such as harissa, gochujang, sambal oelek, or crushed Calabrian chiles

1 tsp granulated garlic

A pinch of salt

4 slices of sourdough bread

7 oz Brie cheese

2 Tbl Raw sugar

Balsamic Vinegar

Directions

To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil—the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.

Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.

Finish the toast with a drizzle of balsamic vinegar.

Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month.